(Just in case you’re wondering…This recipe was formerly part of my Low Carb Joy recipe collection which has now joined Baking Outside the Box.)
I wanted to call this recipe Sheet Pan Keto Ranch Butter Chicken. It’s quite a mouthful for a recipe title. That’s why I shortened it up a bit. I have to say though, it’s a delicious and satisfying mouthful.
Sometimes there are happy accidents. I’d planned to make the ‘Herb Butter Chicken’ recipe I found at cafedelites.com.
I just thought I’d adjust the ingredients to be low carb. Then right in the middle of prepping the veggies at meal time I realized I’d forgotten to buy the herbs I needed. Uh-oh!
So I opened my spice cupboard to see what I could do. My eyes lit upon my bottle of Ranch Mix Salad dressing powder.
I thought, ‘Well, I know I like the taste and it has some herbs in it. I’ll go with that.’
I pulled it out of the cupboard. I stirred about two tablespoons into the broth and butter mixture and added some chopped garlic. It smelled divine.
The Method for making Keto Ranch Butter Chicken
First you grease a large sheet pan. (Also called a jelly roll pan or cookie sheet with raised edges.)
Make the butter sauce and prep the vegetables next.
You place the chicken tenders down the center. Next put asparagus down one side and toss cherry tomatoes with cauliflower florets on the other side of the chicken. This was the first time I tried it. (See note below.)
Please note: Since the first time I made this I have since started putting the vegetables on the pan halfway through the cooking time. I think they have a much better texture when finished.
I’ve updated the recipe to reflect this. You can add the vegetables at the beginning, just know that they might have a very soft texture.
Drizzle half the ranch butter sauce over the chicken and place in a 375 degree oven. Reserve the other half of the sauce for the veggies.
Add the veggies halfway through the baking time as described above. Pour the reserved sauce over them and return to oven to roast.
The mixture of the roasted tomatoes and cauliflower is soooo good. I could have eaten just that for dinner. 🙂
As a finishing touch you can place the pan under the broiler for two minutes to increase the browning on the chicken and vegetables, if desired. Enjoy! — Laura
Nutritional Information
My Recommendations
Buy it here. Make it at home
This is what I use:
Insulated non-stick Jelly Roll Pan
Hidden Valley Ranch Dressing Powder
Keto Ranch Butter Chicken
Ingredients
- 1 lb. Chicken boneless breast tenders
- 2 cups Cauliflower florets
- 1 cup cherry or grape tomatoes
- 16 Asparagus spears
- Butter Sauce:
- 1/4 cup butter
- 1/4 cup chicken broth
- 2 tbsp powdered ranch dressing mix
- 1/4 tsp chopped garlic
Instructions
- Heat oven to 375 degrees.
- While oven is heating, clean and prep vegetables and chicken.
- Make the butter sauce by stirring the butter, broth, garlic and ranch powder mix together in a small saucepan over low heat till powder is dissolved, about two minutes. Set aside to cool.
- Spray a sheet pan with vegetable cooking spray.
- place chicken tenders down the center of the pan, dividing it in half.
- Drizzle the chicken with half of the butter sauce and place it in the oven, allowing it to bake for 20 minutes.
- Remove chicken from oven and add the cauliflower and cherry tomatoes on one side and the asparagus on the other. Pour the remaining butter sauce over the vegetables.
- Return the pan to the oven and bake for 20 minutes or until chicken juices run clear when cut.
- Optionally place pan under a heated broiler for 1-3 minutes to lightly brown the chicken and vegetables before serving.
- My recommendations for this recipe.
- This is what I use: Insulated non-stick Jelly Roll Pan and Hidden Valley Ranch Dressing Powder